We eat a lot of frozen spinach, because we like it. But I also like to make a large quantity of colorful mixed vegetables: steamed broccoli, red peppers, carrots, daikon, and rutabagas are pretty together. Leftovers can be used for another hot meal, with bacon or cheese, etc., or as a cold salad or snack.

I need to bookmark all these replies, reminding of me some great vegetables!

Unfortunately I think you do need to put some time aside to prepare if you don't want to be eating raw veg the majority of the time.

I tend to do a fruit/veg shop on Sundays. I get all my salad ingredients to take packed lunches to work (lettuce/baby spinach, cucumber, bell pepper, carrots, tomatoes, sometimes avocado) and then decide on a couple of different veg per week to cook up in the evenings - so I eat raw veg for lunch mostly and then hot food for dinner. The veg for dinner tend to have protein that works best with them, which means I mix up my meat/fish on a weekly basis too.

Sometimes instead of salad lunches I'll make a big batch of soup on a Sunday afternoon - you can chuck almost any veg in with some organic stock and you're guaranteed a good tasting meal, plus it's so much quicker and easier to cook than people think, leave it all to boil up for a while and then blend.

But if you like them for variety or even because a meal doesn't feel like a meal without a side dish, think on this. I just googled, "how many edible plants are there in the world," and depending on the site, there are 20,000-30,000 of them!

Next time you shop, try something you've never tried before. I have problems with fresh greens going bad also, so I buy those frozen, but most other veggies are more stable.

"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine